Recipe: Mashed Sweet Potatoes

November 8, 2012

There’s something undeniably comforting about a heap of mashed potatoes. I used to eat mashed potatoes by the spoonful (along with a glass of buttermilk), and I’ve missed them since going paleo. I don’t know why I deprived myself for so long – dare I say that mashed sweet potatoes taste even better?

I’m a big believer in keeping things simple, not complicating recipes with unnecessary ingredients just for the sake of gussying them up. Feel free to experiment with adding in some cream or coconut milk and cinnamon or nutmeg if you’d like. But for me, these sweet potatoes don’t need anything other than some pastured putter and salt (or if you prefer, ghee or coconut oil instead).

I caught myself grinning as I eyed this gorgeous bright orange mash on my plate :)

Ingredients:

2 sweet potatoes, peeled and cubed

butter/ghee/coconut oil

salt to taste

Preparation:

1) Place cubed sweet potatoes in a pot of cold water over high heat and bring to a boil.

2) Reduce heat and boil potatoes for approximately 15 minutes until tender when tested with a fork.

3) Take potatoes off the heat and drain.

4) Mash potatoes with either a potato masher or ricer.

5) Re-heat potatoes over medium-low heat, stirring in butter/ghee/coconut oil. Add as much fat as you’d like to reach the consistency and flavor you desire. I like my mashed sweet potatoes quite buttery. Salt to taste. If you’re using any other ingredients, add them in at this stage as well.